Book Review: The Herbivorous Butcher Cookbook by Aubry Walch and Kale Walch

Posted 08/03/2022 by Charli in Book Reviews / 0 Comments

I received this book for free from NetGalley to facilitate my review. This does not affect my opinion of the book or the content of my review.

Book Review: The Herbivorous Butcher Cookbook by Aubry Walch and Kale WalchThe Herbivorous Butcher Cookbook by Aubry Walch, Kale Walch
Published by Chronicle Books on 08/16/2022
Genres: Cooking / Individual Chefs & Restaurants, Cooking / Vegan, Cooking / Vegetarian
Pages: 240
Format: ARC, eBook
Source: NetGalley
Buy on: Amazon CA

75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan "butcher" shop The Herbivorous Butcher.

Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan "butcher" shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.

Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, "butters," and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.

AUTHORS WITH SERIOUS KNOW-HOW: Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book.

EAT LESS MEAT: Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!).

RECIPES MADE AT HOME FROM REAL INGREDIENTS: These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy.

Perfect for:

  • Vegans, vegetarians, and those looking to consume less meat
  • Environmentalists
  • Fans of The Herbivorous Butcher shop and products

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For those who don’t know, I’m a vegetarian. I tend to eat quite a bit of vegan food because if it’s vegan, then I know I can eat it. I’m always looking for good substitutes for some of my old favorite dishes – like roast beef and pepperoni pizza. Finding The Herbivorous Butcher Cookbook gives me a chance to find those dishes and make them myself without paying an arm and a leg for a premade version.

This cookbook has some amazing, mouthwatering recipes in it. Some of the options include pepperoni, porterhouse steaks, a beef roast, spam, chicken cutlets, and more – all vegan. This cookbook doesn’t just show you how to make the meat substitutes though. Oh no, this cookbook also tells you what things you can do with them as well! Recipes like fried chicken sandwiches and philly cheesesteak sandwiches – again, all vegan.

My favorites out of the meat substitutes were the pepperoni and the beef roast. I also really enjoyed the chicken cutlets. We like to make chicken sandwiches around our house, but I’m often left out if I haven’t purchased a bag of chick’n filets lately. Not anymore. I can grab some ingredients from the pantry and make chicken cutlets for myself.

The recipes in this cookbook are well written and easy to follow. You may find that you’ll be making some purchases from online retailers for items that may not be available in your area such as red beet powder, mushroom powder, or a dedicated steamer appliance for the kitchen, but most of the items are easily found in local stores.

The photography in this cookbook is stunning, giving a clear picture of what you can expect when you make these recipes. Of course, yours will never look as good as the professional’s did, but hey, that’s half the fun, isn’t it?

I highly recommend this cookbook to anyone who is vegetarian, vegan, or looking to reduce their animal consumption, but doesn’t want to buy premade meat substitutes.


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